How Do Garifuna Prepare Honduran Seafood With Coconut Milk? - Central America Uncovered

Make a seafood stock using shrimp shells or fish heads from snapper or kingfish.

Simmer the shells or heads with garlic, bay leaves, and peppercorns for about 30 minutes.

Chop onions, bell peppers, and tomatoes.

Sauté the chopped vegetables in a large pot with spices like cumin, paprika, and a pinch of salt until softened.

Pour in coconut milk from mature coconuts into the pot with the sautéed vegetables.

Add the seafood and starchy vegetables like green plantains, yaka, or corn to the pot.

Cook the seafood gently in the coconut broth for about 10 to 15 minutes until tender and flavorful.

Prepare a traditional dish called machuka by mashing boiled plantains to create a base for the coconut seafood soup.

Optionally, fry the fish separately and add it later to keep it crispy.

Garnish the dish with fresh cilantro before serving.

Serve with white rice, corn tortillas, or boiled green bananas called gos.

Equipment Needed

Spice Level:

Dietary

Allergens